Lavender-Apricot Breakfast Rolls
 
equipment needed: 8 inch cake pan, mixing bowl, rolling pin 
 
2-1/4 cup  all-purpose flour
1/2 cup  sugar
2-1/2 tsp  baking powder
1/2 tsp  french sea salt
3 Tbsp  chilled butter cut into small pieces
2 Tbsp  chopped fresh lavender flowers (or 1 tbsp dried)
1/2 cup  milk
1 large  egg, lightly beaten
2 Tbsp  apricot preserves
1 Tbsp  chopped dried apricots
  olive oil
1-1/2 tsp  sugar
 
preheat oven to 375 degrees. lightly spoon flour into dry measuring 
cups, and level with a knife. combine flour, sugar, baking powder, and 
salt in a bowl; cut in butter with a pastry blender or fingers until 
mixture resembles coarse meal. stir in lavender. add milk and egg, 
stirring just until moist. turn dough out onto a lightly floured 
surface. knead 5 times. roll into a 9 by 7 inch rectangle. mix dried 
apricots into preserves. spread apricot preserve mixture over dough, 
leaving a = inch border. beginning with long side, roll up jelly-roll 
fashion; pinch seam to seal (do not seal ends of roll). cut roll into 
nine 1 inch slices. place slices, cut sides up, in an 8 inch no stick 
round cake pan lightly coated with olive oil. sprinkle the slices with 
the 1 = teaspoons sugar. bake at 375 degrees for 35 minutes or until 
golden brown and a wooden toothpick inserted in center comes out 
clean. 
 
yield 9 servings. 
 
source: http://www.napa-lavender.com/content/recipes.htm 
-- 
(ID: 9008) Mirror: rec.food.recipes: Wed, Jan 21, 2004


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